This delicious Mexican mole boasts complex layers of flavor from sweet and bitter to rich and spicy. Serve over chicken or your favorite protein.

Preparation

Heat a dry comal or cast iron pan to medium-high heat. Toast chilies for 10–15 seconds per side, letting some darken more than usual to achieve mole negro's characteristic bitterness.

Transfer chilies to a heatproof bowl, cover with just-boiled water, and let soak for 30 minutes.

Char tomatoes, tomatillos, onion, and unpeeled garlic in the same comal until blackened in spots.

Wipe pan clean, then toast the following one at a time over medium heat until golden and fragrant: sesame seeds for 2–3 minutes, pepitas for 2–3 minutes, then cumin, cloves, and cinnamon stick for 30–60 seconds. 

Heat ½ cup vegetable oil in a skillet over medium heat. When it shimmers, add the plantain slices and fry for 2–3 minutes per side, until dark brown. Remove plantains from pan and let drain.

To the same hot oil, add torn tortilla and fry for 45–90 seconds per side, until dark brown and crispy. Remove from pan and let drain. 

Peel the charred garlic, then blend with other charred vegetables, drained chilies, toasted spices, fried plantain, fried tortilla, and 1–1½ cups broth in batches until very smooth.

Heat lard in a heavy Dutch oven or cazuela over medium-high heat until almost smoking, then carefully pour in the blended mole. Fry, stirring constantly, for 15 minutes, until darkened and intensely fragrant.

Add remaining broth and salt. Simmer uncovered for 45 minutes, until it thickens enough to coat a spoon.

Add broken Abuelita tablets. Stir just until melted but do not overcook as the chocolate will turn bitter. Thin with broth if needed.